Fill a large cooking pot with water half way, add 1 tbsp salt and bring to boil. Meanwhile, place some ice water in a large bowl. First place 2 of the wraps in the boiling water for about a minute, usually less. Make sure they are both submerged and that they do not stick to the bottom of the pot. When you notice bubbles on the surface of the wraps, remove them from the boiling water with a perforated spoon. Then soak them in the ice water for a few seconds. Spread them on a clean kitchen towel to soak up excess water (picture). Repeat this until you go through all the remaining wraps.

The wraps expand after boiling, this is normal. Oil the Pyrex dish and then place two wraps on it side by side. Brush the tops with melted butter (picture). Continue until you did three layers total the same way, you should have thus used six wraps for the bottom of the Borek. Then spread half of the filling over the top layer evenly (picture). Then do 3 more layers the same way (6 more wraps again) and don't forget to brush each layer with butter. Spread the rest of the filling on top.

Resume layering the pastry and the butter until the pastry is finished. Whisk the sauce ingredients in a small bowl. Then pour it all over the top (picture). Cover the Pyrex with aluminum foil. Leave in the fridge for at least 2 hours.

Preheat the oven to 350 F. Bake for about 25 minutes while it's still covered. Remove the foil and then bake for another 20-25 minutes or until the top takes a light golden colour (picture). Afterwards, cut Water Borek in squares. Serve with Ayran or Raisin Compote while it's still warm.

I tried this Recipe but the egg roll wraps when I placed in the boiling water like went into a ball kind of and also when I removed them they just fell apart they didnt stay one noodle. Can you give some advice on how to boil the wraps and how to make sure they dont fall apart. THANK YOU. OH my husband is turkish and I cook alot of your recipes and he thinks its awesome. THANKS you help me out alot.

Hi,You probably you boiled the wraps too much? It takes just less then one minute. You will see some bubbles on the wraps. I don't know why elsethey might have turned out that way. If there is one torn, it is okayjust put them together. Please try again and boil less:)

Place the flour and salt in a large bowl. Make a hole in the middle.Break the eggs and mix slowly with the flour. Add water slowly whilekneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Cover it with a damp towel, let it sit for about 20 minutes. Then knead again, leave it for about 20 minutes covered with the damp towel. Then roll out the dough to a cylindrical shape. Cut in 18 pieces. Press them on the top with your fingers. Lightly flour the counter. Using an oklava (Turkish roller-pin) roll out every piece as thin as possible.The rest is the same. Just boil time should be less.Afiyet olsun:)

I tried this recipe and loved it. I didn't have feta cheese at the time so I used ricotta instead but forgot to add some salt. Also the amount of butter was too much for me. So next time I try it(which will be today), I am using feta and less butter.

Hi Farelzan,You're very welcome, I am glad you liked the recipe:) I just browsedthrough your site, I'd love to visit more often, so you should writemore....I am going to watch Cache I also love Juliette Binoche:) Thankyou all for the information you gave:)Sevgilerimle,

Binnur,Thanks for all the hard work you put into your wesite. I love it! My Turkish husband loves the fact that I actually made Su Borek, but I could not have done it without your perfect directions with pictures. Thanks again.--cheryl

I'm Australian and have a Turkish boyfriend so this site is absolutely wonderful :D I was wanting to make su borek but I have not been able to find egg roll wraps anywhere do you know the best place to buy them or is there something else that can be used or is there another name for them. Thank-you so much

Hi Binnur,I love your site and everything I've found here! Just wondering - I live in Bulgaria and still here is difficulte to find egg rolls wraps in the stores. Is it possible to use lasagnia sheets instead of egg rools or it's going to change the taste too much? Still afraid to try to make the dough... :((((Thank you!

I think that yufka for su boregi should be soaked in the sauce,milk,or something beforhand because otherwise the outcome would appear too dry for (as the name suggests) SU borek...but maybe be mistaken bcos havent tried yet:))

Hi,First soak the home-made yufka into the boiling water then cold water. Every step of making Su Boregi with home-made dough and Egg roll Wraps is the same:) And the taste also the same. You should give it a try:)

Binnur, sağ olun! Another great recipe for me to try. I decided to make the pasta from scratch (using your recipe as well) so it was a long day - but a fun one! I rolled the dough using my pasta maker, very thin, and it came out beautifully and very light, but I did have quite a bit of dough left over. It was a neat experience to boil, then dunk the noodles into ice water. The final product was as close to what we ate in Turkey as you can get in California, guaranteed. The only problem: we ate too much of it because it was so wonderful.

I am not sure about it. The dough is not the same as yufka or phillo pastry, so if you like give it a try:) Below is more info about the measurements of the pan. (23 cm x 33 cm or 9 in x 13 in)Take care,

My Turkish husband and I enjoy this from an authentic market in Brooklyn whenever we pass thru the area. It's a treat we look forward to and until I came across your version of the recipe I never thought I would venture to try to make it myself. Well I am pleased to report I finally tried last night and it was quite successful! Since I am comparing to the ones I have had in Turkey and the ones from this market I'd like your opinion on making the texture more dense. As it is being assembled should I press a bit on the layers and maybe cook the eggroll wrappers for a shorter time?

Aside from this issue I think it is perfect and I cant wait for my husband to get home later and try it for himself!

Thank you Carla, I am glad you liked it:) No need to press down the layers as they tend to settle down in the process of cooking. Al dente cooked eggrolls would not give the smoothness to the borek. But if you like, you can give it a try:)

FYI - The "Börek with Soda Water (Sodalı Börek)" also has a very smoothtexture:)http://english.turkishcookbook.com/2013/10/borek-with-soda-water.html